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Home / Recipes

Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze

5
/5
28 minutes minutes
44 Comments
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By: The Chunky Chefpublished: 08/24/2015

This post may contain affiliate links. Please read my disclosure policy.

Tender and moist blueberry muffins topped with a crunchy streusel and drizzled with a decadent creamy glaze! Great for breakfast OR dessert! #muffins #blueberry #blueberrymuffins #streusel #glazed #breakfast #breakfastrecipes #baking 
Tender and moist blueberry muffins topped with a crunchy streusel and drizzled with a decadent creamy glaze! Great for breakfast OR dessert! #muffins #blueberry #blueberrymuffins #streusel #glazed #breakfast #breakfastrecipes #baking 

Now that schools are mostly back in session (at least around here) if you’re like me, you’re searching for yummy things to give to your little ones for breakfast.  Muffins are always a big hit, and especially blueberry muffins!

These are decadent, and definitely not your average blueberry muffins!  Don’t let the long name fool you, these aren’t difficult to make, there’s just two extra steps.  They can be omitted if you don’t want to do them, but I highly recommend both the crunchy streusel topping and the mascarpone glaze… they add such great flavor and texture to the muffins!

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

For the base of this muffin recipe I used Sally’s Baking Addiction’s master muffin mix recipe, then tweaked it a little and added my own flair to it.  Her master muffin mix recipe really is just that… it’s an awesome base that you can use, then add in your own flavors and textures!

I love making muffins because I don’t need my mixer.  I love my stand mixer, don’t get me wrong, but sometimes it’s nice to not have extra dishes to wash!  All you need for these is a bowl, whisk and rubber spatula.

In fact, if you were to use a mixer for these muffins, you have a really high chance of over-mixing the batter which is a big no-no.  Over-mixing leads to dense hard muffins… pretty much the exact opposite of what you want muffins to be lol.

Bakery Style Blueberry Muffins | The Chunky Chef | http://thechunkychef.com

You can use fresh or frozen berries for this, so even in the cold winter months when the fresh blueberries aren’t looking so great, you can still make these yummy muffins!

Blueberry Muffins

As I learned from Sally’s recipe, the secret to getting high muffin tops is twofold… first, the amount of baking powder.  It may seem high, but it won’t be bitter.

Secondly, you bake these muffins at two temperatures, and fill the muffin tins all the way up to the top.  425 degrees for 5 minutes, which causes the muffins to rise rapidly, then lower the temperature to 375 for the remainder of the baking time.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

The glaze is really easy to make!  Just whisk it all together!  If you’ve never had mascarpone cheese before… you should definitely try it.  It’s like a super amazing fancy version of cream cheese!

Mascarpone is used in making tiramisu, as well as in cannoli fillings.  It’s one of my favorite things to use in desserts.  Although, if you can’t find it, or just have some cream cheese in your fridge, you could substitute the cream cheese for the mascarpone in a pinch.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

I pretty much licked the whisk clean after I made the glaze… it’s that good!  I thought there was enough lemon flavor from within the muffin, but if you’d like more of a lemon punch, add some lemon juice to the glaze.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

I love the way thyme goes together with lemon, and lemon goes perfectly with blueberries… so I thought, “why not just mix them all together!”.  Don’t worry, you don’t taste a ton of thyme in these muffins… it’s more of a back-note that makes you go “wow, what is that?  It’s different, but GOOD“.  Normally I’d say it’s a secret ingredient, but I just gave it away, not so much a secret anymore lol.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

**** TIP:  When measuring your flour for this recipe, don’t just scoop the measuring cup into a bag of flour and level it off.  Instead, use a whisk or form to stir the flour around first, then use a spoon to scoop flour into your measuring cup until it’s overflowing, then use the back of a knife to level off the cup.  This way you don’t end up with a super packed, and heavier, cup of flour.  Baking is an exact science!  For more info on measuring things, I found THIS really helpful article.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Bakery Style Blueberry Muffins | The Chunky Chef | http://thechunkychef.com

Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze

5 from 2 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 12 -15 muffins
(hover over # to adjust)
Print Rate Pin
Delicious bakery style lemon blueberry muffins with a surprise ingredient, streusel topping, and a rich and creamy mascarpone glaze drizzled over the top.

Ingredients

  • FOR THE MUFFIN MIX:
  • 3 cups all-purpose flour don't over-measure!
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup buttermilk at room temperature
  • 1/2 cup canola or vegetable oil
  • zest of one lemon
  • 1/4-1/2 tsp fresh thyme leaves chopped
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups blueberries fresh or frozen
  • FOR THE STREUSEL TOPPING:
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp unsalted butter melted
  • pinch of ground cinnamon
  • FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk or half and half
  • 2 Tbsp mascarpone cheese softened

Instructions

  • Preheat oven to 425 degrees. Spray muffin pan with non-stick baking spray and set aside.
  • Using a fork or small whisk, mix streusel ingredients together in a small bowl and set aside.
  • In a medium size bowl, add dry ingredients (flour, salt, baking powder, and cinnamon). Use a whisk to combine all ingredients well, and set aside.
  • In a large bowl, add eggs and both sugars and whisk them together until combined and smooth. Add oil, vanilla extract, almond extract, lemon zest, thyme, and buttermilk. Whisk until combined and mixture is a pale yellow color.
  • Using a rubber spatula or wooden spoon, gently mix the dry ingredients into the wet ingredients. Only mix until they are JUST combined. If you over-mix, you'll have a dense muffin.
  • The batter will be thick and lumpy at this point, that's alright.
  • To the bowl you had your dry ingredients in, add your blueberries and a tablespoon of all purpose flour. Toss them together until the blueberries are lightly dusted in flour. This helps prevent the berries from sinking to the bottom of the muffins.
  • Very gently fold the blueberries into the batter, careful not to burst the berries and have them leak.
  • Scoop batter into the muffin pan, filling each cup up to the top.
  • If desired, press a few more blueberries into the top of each muffin for presentation.
  • Sprinkle with streusel topping.
  • Bake muffins for 5 minutes at 425 degrees and then while the muffins are still IN the oven, lower the temperature to 375 degrees and keep baking for an additional 13-14 minutes.
  • Muffins are done when a toothpick inserted in the center of the muffin comes out clean.
  • Cool in the pan for a few minutes then transfer to a cooling rack to continue cooling.
  • FOR THE GLAZE:
  • While the muffins are cooling, whisk together glaze ingredients until smooth. It will look like it won't come together, but trust me, it will.
  • Drizzle glaze over the top of cooled muffins.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

** Recipe adapted from Sally's Baking Addiction
** can be made into mini muffins or jumbo muffins... for mini muffins, bake for 11 minutes at 375 degrees the whole time. For jumbo muffins, bake for 5 minutes at 425 degrees, and bake for 25-26 minutes at 375 degrees.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Jaren (Diary of a Recipe Collector) says

    Posted on 9/18 at 5:08 pm

    I’ve never tried blueberries and thyme together, but after seeing these, I think that needs to change!

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 9:01 am

      Thanks so much Jaren!! I put herbs in just about everything lol 🙂

      Reply
  2. Maryanne @ the little epicurean says

    Posted on 9/18 at 9:48 am

    Love that mascarpone glaze! Also, thyme and blueberry make a wonderful pairing!

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 8:51 am

      Thanks so much Maryanne!! 😀

      Reply
  3. Maria says

    Posted on 9/17 at 9:58 pm

    Yum! I love that glaze.

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 8:48 am

      Thanks Maria!! It’s my favorite part of the muffin 🙂

      Reply
  4. Patricia @ Grab a Plate says

    Posted on 9/17 at 8:15 pm

    Love the thyme with the blueberries! Love the streusel! Love the glaze! These are an absolute 10+!

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 8:48 am

      Thanks so much Patricia!! 😀

      Reply
  5. Carrie @Frugal Foodie Mama says

    Posted on 9/17 at 7:24 pm

    Now these are some blueberry muffins! I am dying over that mascarpone glaze. 🙂

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 8:48 am

      Thanks Carrie!! That glaze will be making appearances in just about every baked good in my house… it’s so good 🙂

      Reply
  6. eat good 4 life says

    Posted on 9/17 at 2:19 pm

    These look terrific. I need to make more muffins soon. Everyone in my family loves them!

    Reply
    • The Chunky Chef says

      Posted on 9/19 at 8:47 am

      Thank you!! We definitely love them too 😀

      Reply
  7. Dini @ The Flavor Bender says

    Posted on 9/4 at 6:41 pm

    I would gladly wake up every morning for these muffins! If only someone would make them for me 😉 I’ll have to train my husband 😀
    Thyme is my best herb friend! I practically love adding it to anything if I can! 😀 It must taste amazing in these muffins too!

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 8:55 pm

      Thank you girl!! Lol yeah we need to train our husbands to bake for us 😉

      Reply
  8. Jennifer A Stewart says

    Posted on 9/2 at 1:31 pm

    I will have to remember the flour measuring trick. I am usually just a swoop and scoop kind of girl:) I am in heaven with mascarpone in the glaze! What a great way to cut down on the sweetness of the glaze and highlight the blueberries! Thanks for linking up with Saucy Saturdays!

    Reply
    • The Chunky Chef says

      Posted on 9/2 at 9:06 pm

      Thanks Jennifer!! I’m usually a scoop and level gal as well, but I measured it once, and it really does make a difference… I was surprised! Mascarpone is sooooooo good 🙂

      Reply
  9. Sarah says

    Posted on 8/30 at 3:04 pm

    Those muffins look amazing! Can I please have one 😀

    Reply
    • The Chunky Chef says

      Posted on 8/31 at 9:08 pm

      Thanks so much Sarah!! Of course… *slides you over 2 muffins* 😀

      Reply
  10. Jhuls says

    Posted on 8/30 at 6:27 am

    Ohh! I love that glaze. And the muffins, too, of course. 😀

    Reply
    • The Chunky Chef says

      Posted on 8/31 at 9:06 pm

      Thanks Jhuls!! I took great pleasure in eating the leftover glaze lol 🙂

      Reply
  11. Karly says

    Posted on 8/30 at 12:12 am

    Love this flavor combo and the glaze sounds so amazing! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • The Chunky Chef says

      Posted on 8/31 at 9:05 pm

      Thanks so much Karly!! 🙂

      Reply
  12. Judi Graber says

    Posted on 8/29 at 12:12 pm

    Even though I have a good blueberry muffin recipe already these look delicious, especially with the addition of thyme. I might add a little bit more!

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 4:12 pm

      Thank you Judi! I hope you love them 😀

      Reply
  13. Kaila (GF Life 24/7) says

    Posted on 8/28 at 1:51 pm

    We don’t go back to school until at least next week over here, but we’re always looking for something to do with the berries we pick. I love how you mixed in the thyme. These look delicious! Happy FF, and have a wonderful weekend!

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 4:06 pm

      Thank you Kaila!! I’m always looking for ways to use fresh herbs 🙂 Hope you’re enjoying your weekend!

      Reply
  14. Julianna says

    Posted on 8/28 at 1:16 pm

    These are just wonderful. The combination of blueberry and thyme is one of my all-time favourites, and that topping! You really have me drooling! 😀

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:57 pm

      Thank you so much Julianna!! 🙂

      Reply
  15. Kathryn @ FoodieGirlChicago says

    Posted on 8/28 at 12:36 pm

    Wow – these look delicious!! Pinned and on my must make list!

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:56 pm

      Thank you Kathryn!! I hope you love them 😀 😀

      Reply
  16. Elaine @ foodbod says

    Posted on 8/28 at 10:11 am

    These look great, and the tips are so useful – I’ve never heard that one about the two temperatures, I will remember that for the next time I make my son muffins, thank you 🙂
    Thank you for sharing these with us at Fiesta Friday this week 🙂 have a great weekend x

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:55 pm

      Thank you Elaine!! I love that two temperature trick, I use it all the time 🙂

      Reply
  17. Angie says

    Posted on 8/28 at 9:54 am

    I have tons of frozen blueberries and even MORE thyme in the garden. Just didn’t know you can put them together! Now I’m stoked! 🙂

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:54 pm

      That’s awesome Angie!! I was pleasantly surprised at how well the thyme worked with the blueberries 😀

      Reply
  18. Kelsey says

    Posted on 8/28 at 9:25 am

    Oh my goodness! Bookmarked this for this weekend. I love herbs in baked goods and that glaze sounds amazing.

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:51 pm

      Thanks so much Kelsey!! I hope you LOVE them 🙂

      Reply
  19. Julie is Hostess At Heart says

    Posted on 8/28 at 9:09 am

    These look perfect Amanda! So delicious, and the crumbly top is a must have. I love the idea of the mascarpone glaze!

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:50 pm

      Thank you Julie!! I’m hooked on the bakery-style homemade muffins, they’re so much fun to make 🙂

      Reply
  20. Diane says

    Posted on 8/27 at 10:17 pm

    Amanda these muffine look fantastic! I have never heard of putting thyme with blueberries in muffins. Love that glaze too! #FoodieFriDIY

    Reply
    • The Chunky Chef says

      Posted on 8/29 at 3:46 pm

      Thank you Diane!! 😀

      Reply
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